With the Super Bowl on Feb. 4, many people plan on hosting or attending watch parties. It’s a great day to overindulge on food, watch commercials and cheer on your team. To help put together your party, here are a few college student, wallet-friendly, dorm-kitchen doable recipes. Sweet and salty are always a good combo, and when you can match that with team colors, that’s all the better.
Ingredients
- Pretzel Snaps
- Rollo Candies
- M&M Candies – Navy, Red and Grey or Green, Gray, White, and Black
Directions
- Place 15-20 Pretzel Snaps on a lined (foodservice foil) cookie sheet.
- Place a Rollo in the middle of each pretzel.
- Carefully place the cookie sheet in the oven at 250 degrees for 2 to 2 1/2 minutes. (You want the candy to be melted enough to press the M&M’s into, but not so melted that the Rollo loses its’ shape and the chocolate starts dripping off of the pretzel.)
- Remove cookie sheet from oven.
- Gently place M&M’s on the top of each Rollo. (You don’t need to press down on M&M because the melted Rollo will settle on its own.)
- The cookie sheet will be hot from the oven so if Rollo’s keep melting, stick the cookie sheet in the freezer for 3-5 minutes after you have placed the M&M’s to stop the melting process.
Next, while you’re shaking your head at the Patriots’ so-called “bend but don’t break” defensive line, and waiting for Justin Timberlake’s halftime show, break out the loaded nachos.
Ingredients
- 1 (3 pounds) boneless pork shoulder
- 3 tablespoons brown sugar
- 1 medium onion, sliced
- 1/2 teaspoon cumin
- 1 teaspoon mustard powder
- 2 teaspoons olive oil
- 1/2 cup apple cider vinegar
- 3/4 cup water
- About 1-1/2 cups BBQ sauce
- 1-1/2 cups cheddar cheese
- 1/2 cup white cheddar cheese
- 1 bag tortilla chips
- Salt and pepper
Directions
- Rub the pork with brown sugar, cumin and mustard powder. Place in a Crock-Pot. Cover with onion slices, olive oil and vinegar. Pour in the water and turn on low for about 7 to 8 hours, or until fork tender. Remove from the Crock-Pot and shred with 2 forks. Mix the pork shreds with BBQ sauce.
- Preheat the oven to 400 degrees. Grease a casserole dish with nonstick cooking spray.
- Layer the chips in the casserole. Top with 1/2 cup of shredded cheddar cheese. Top the chips with about 2 to 3 cups of the pulled pork BBQ. Top with remaining cheese and salt and pepper.
- Bake for about 14 to 18 minutes, or until cheese is melted.
- Serve warm and enjoy!
Serves about six
Now for something a little harder to finish off the spread: easy to throw together pulled chicken sliders.
BARBECUE PULLED CHICKEN SLIDERS
Ingredients
- 1/2 cup no-salt-added ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
- 8 bread-and-butter pickle chips
Directions
- Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally.
- Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
- Spoon 3 tablespoons of chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.
Serves about 4 (serving size: 2 sandwiches)
Story by
Savannah Palmer for SUU NEWS
